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Note: RESERVE one large pear slice and blend with the pancake batter.
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This process is basically simple (don't be afraid of the long list), but you will need a blender and about 6 apples (less if they are large). I used about 7 small apples.
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FOR GLAZE:
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Melt three tablespoons of butter in a large skillet or saucepan on medium high heat. Once hot, throw in sliced apples and pears (remember to reserve one slice of pear for the pancake batter). Let simmer for 3-5 minutes. Add spices. Add about 3 tablespoons of the brown sugar. Let fuse together until sugar is melted and glossy and the apples and pears are completely softened (but not mushy).
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Take off heat and set aside to cool slightly.
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FOR THE PANCAKES:
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Heat a skillet on medium heat until water scatters. Throw apples, one pear slice, milk, sour cream and sugar in a blender and mix until smooth. Add the eggs, melted butter, and vanilla then blend those as well.
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Sift dry ingredients into a large bowl. Pour wet ingredients into the dry and mix until combined. If ingredients seem a bit dry (it will depend on the size of the apples), add a splash of milk or a little more sour cream.
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Add some butter to the skillet and dump three ladles of batter into the pan. Cook until bubbly, then flip.
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While the pancakes cook, heat a small saucepan on medium high heat and add the rest of the leftover butter and sugar and water (from glaze ingredients) and boil until ingredients combine.
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Meantime, take half of the pears and apples that are cooked and puree them in a blender. Once the glaze in the saucepan combines and simmers for 5-7 minutes, add the puree to it and continue to simmer for another 3 -5 minutes.
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Serve stacks of pancakes with apple and pear chunks, and with glaze dribbled over the top.
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You simply must make these for breakfast tomorrow. Your tummy and your tastebuds will be extremely grateful.
